Bananas with coconut cinnamon sauce

Cinnamon sugar

• 40 g white sugar
• 1 cinnamon quill (approx. 5 cm)

Bananas with coconut cinnamon sauce

• 1850 g water plus extra to submerge bag
• 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
• 2 ripe bananas (100-120 g each), cut into halves lengthways
• ½ tbsp virgin coconut oil melted
• 2 - 4 tsp rum (optional)
• ½ tbsp coconut chips or flaked coconut, toasted, for serving